Nature gave a special greeting this morning.
La Fête du Fromage - April Round Up
Well, it's a bit silly to call it a "Round Up," as I only received a single entry this month. However, the entry was a cheese that I've been excited about tasting for quite some time now.
Thanks to Camille for joining in April's La Fête du Fromage International Cheese Tasting Event and convincing me that the next time I come across Fribourg d’Alpage, I must buy a wedge. A big wedge.
She describes this cow's milk, Gruyère-style cheese from the Alps as complex and having "nutty, rich characteristics" and as "earthy, grassy, nutty, salty, with a hint of tang and a finish that leaves you salivating for more."
Wow! Sounds wonderful!
Thanks to Camille for joining in April's La Fête du Fromage International Cheese Tasting Event and convincing me that the next time I come across Fribourg d’Alpage, I must buy a wedge. A big wedge.
She describes this cow's milk, Gruyère-style cheese from the Alps as complex and having "nutty, rich characteristics" and as "earthy, grassy, nutty, salty, with a hint of tang and a finish that leaves you salivating for more."
Wow! Sounds wonderful!
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My contribution is Cantal Vieux, or "aged Cantal." I wrote about it's younger incarnation, Cantal Entre-Deux, three years ago and must say that if given a choice between the two, Cantal Vieux wins hands down.
This version, aged anywhere from six to fourteen months, is a bit drier and crumblier, with rich hazelnut and grassy flavors. One of those perfectly balanced, lovely French cheeses that is very easy to fall head over heels with.
This version, aged anywhere from six to fourteen months, is a bit drier and crumblier, with rich hazelnut and grassy flavors. One of those perfectly balanced, lovely French cheeses that is very easy to fall head over heels with.
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I'm undecided whether to continue doing this monthly Cheese Tasting Event or not. Interest seems to have lagged, so this month might be the last. I'll decide in a few days if I should keep it going.
Of course, my weekly Fête du Fromage will continue. 167 cheeses tasted. Many, many left to go!
I'm undecided whether to continue doing this monthly Cheese Tasting Event or not. Interest seems to have lagged, so this month might be the last. I'll decide in a few days if I should keep it going.
Of course, my weekly Fête du Fromage will continue. 167 cheeses tasted. Many, many left to go!
A simple lunch
Omelette aux champignons, or mushroom omelette
, with a fresh rucola salad, is what we had today for lunch. I had cooked the mushrooms yesterday because I prefer to cook them when they are very fresh; I kept them in a pyrex (with a lid) in the fridge. I sauteed them with a bit of oil, sea salt and espelette chile powder (piment d'Espelette).Take two fresh eggs, beat them in a bowl with a fork or a whisk, add 1 Tbsp of creme fraiche, season to taste.
Melt a tsp of butter in a skillet, when it's hot, pour the eggs/cream mixture, let sperad in the whole skillet and sprinkle with the eggs; let cook over medium heat.
If you like it "baveuse" (not fully cooked) like we do, remove it from the heat when the eggs are not completely curded. Fold in two and serve imeduately.
Photo du Jour - Minervois Barn
In addition to a jumble of various farming equipment, inside you'll find a tractor or two, several wine cuves, harvesting baskets, wine bottles, maybe an old car and most likely a couple of cats.
La Couleur Rouge
Photo du Jour - Kaleidescope of Color
A colorful little corner of Béziers, made brighter by a jumble of drying laundry.
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